Put a large pot of water on to boil. Add the olive oil, green onions, garlic, and the fennel seeds to a medium sauté pan. Sauté until the onions are tender and the fennel seeds are fragrant, about 3 minutes.

Meanwhile, in a small bowl whisk together the evaporated skim milk, flour, and the salt and pepper. Pour into the pan, add the pumpkin and stir until smooth. Reduce heat and simmer gently while preparing the ravioli.

Generously salt the water when it comes to the boil and cook the ravioli according to the package directions. Fresh pasta cooks in about 2 minutes, so whatever you do, don’t abandon it. Drain the pasta and generously spoon the sauce over it. Embellish with plenty of grated Parmesan.

Recipe Summary

I’m not Italian, but I love pasta! Cheese Ravioli with Pumpkin Sauce is one of my favorites for a quick lunch or dinner. I had something similar at a restaurant in L.A. and I was so smitten, I came home and tried to re-create it from taste memory. This is what I came up with.
For more recipes visit: www.chefdavidlawrence.com

Pasta preparations get interesting when containing flavors within itself. Check out this video showing how to make cheese ravioli pasta and a flavorful pumpkin sauce to accompany it. Makes a good whole meal!

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Nutrition Rank

Nutrition Facts

Serving size

Calories 526 Calories from Fat 173

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 9.3 g46.4%

Trans Fat 0 g

Cholesterol 95.3 mg31.8%

Sodium 782.8 mg32.6%

Total Carbohydrates 63 g21%

Dietary Fiber 4 g16.1%

Sugars 8.9 g

Protein 25 g49.7%

Vitamin A 108.8%
Vitamin C 9.8%

Calcium 52.8%
Iron 20.1%

*Based on a 2000 Calorie diet

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One of my {newest} favorites! The best veg tempura, ever! :)
"The craft of questions, the craft of stories, the craft of the hands - all these are the making of something, and that something is soul. Anytime we feed soul, it guarantees increase." -- Clarissa Pinkola Estes, Ph.D.